Massimiliano Boccardelli Industrial and Food Chain Policies - PowerPoint PPT Presentation


PPT – Massimiliano Boccardelli Industrial and Food Chain Policies PowerPoint presentation | free to view - id: 3dcba-MDg1Z


The Adobe Flash plugin is needed to view this content

Get the plugin now

View by Category
About This Presentation

Massimiliano Boccardelli Industrial and Food Chain Policies


Federalimentare - Italian Federation of Food and Drink Industries. London, 29-30 November 2007 ... among the others, Nestl , Ferrero, Kargill, Kraft, plays a ... – PowerPoint PPT presentation

Number of Views:164
Avg rating:3.0/5.0
Slides: 29
Provided by: JanM53


Write a Comment
User Comments (0)
Transcript and Presenter's Notes

Title: Massimiliano Boccardelli Industrial and Food Chain Policies

Sustainability of the Food Chain
The commitment of the Food
and Drink Industry
London, 29-30 November 2007
Massimiliano Boccardelli - Industrial and Food
Chain Policies Federalimentare - Italian
Federation of Food and Drink Industries
  • Turnover 836 billion (2,6)
  • First FD Industry in the world, largest
    manufacturing sector in
  • the EU (13.6), ahead of the automobile and
    chemical industries
  • Employment 4 million people
  • Leading employer in the EU manufacturing
    industry (13),
  • ahead of the fabricated metal and machinery
  • industries
  • 282,600 companies (99 SMEs)
  • Fragmented industry
  • Exports 48 billion
  • Imports 43 billion
  • Net exporter of food and drink products

London, 29-30 November 2007
Source Data processing and estimates by CIAA for
London, 29-30 November 2007
A pillar of the national economy
  • Second manufacturing sector
  • Along with agriculture, induced activity and
    distribution, the Food and Drink Industry is the
    central element of the first economic sector of
    the Country.
  • Industry purchases and processes 70 of the
    national agricultural raw materials
  • Industry is generally recognized as the
    ambassador of Made in Italy in the world
    considering that almost 80 of the Italian
    agro-food export is represented by high quality
    industry brands.

London, 29-30 November 2007
Source Data processing and estimates by
London, 29-30 November 2007
  • turnover 110 billion
  • companies 32.400 (6.500
    with more than
  • 9
    direct employees)
  • number of operators 390.000 of which

  • employees
  • exports 16, 80
  • imports 13,76
  • the 4 first sectors
  • of Italian FD Industry dairy sector (14,2
    billion )

  • wines spirits(10,7 billion )

  • confectionery (10,1 billion )
  • meat
    processing (7,4 billion )

London, 29-30 November 2007
Source Data processing and estimates by
Federalimentare for 2006
  • Sustainability of FD products
  • A responsibility shared in the food chain

Agriculture soil animal feed water
agro-chemicals pesticides herbicides
Food manufacturing water,energy preservatives
additives refrigerants packaging materials
Transport fuels oils
Retail Distribution energy refrigerants
packaging fuels
Household Food services water energy
refrigerants packaging
soil loss polluted run off gh-gases waste
water organic waste
waste water solid waste gh-gases air emissions
gh-gases air emissions
gh-gases air emissions solid waste
gh-gases air emissions food
waste packaging waste
London, 29-30 November 2007
Brussels, 18 April 2007
Agriculture the starting point of FD
sustainable policies
  • Agriculture accounts for an important part
    of the environmental impacts, but farming
    systems can also contribute in preserving the
    natural environment, where raw materials are
  • Farming activities impacts on natural resources
  • agriculture is main user of water worldwide
  • (70 of global, 37 of Eu water
  • agriculture contributes 9 of total Eu GHG
  • and 50 of GHG emissions in the food
  • The last reform of Eu CAP, as far as Eu rural
    development regulation (EC) 1698/2005 have been
    strongly focused on increased sustainability
  • in conventional agricultural production,
    basically encouraging less intensive production
    methods and cross compliance
  • in developing integrated and organic farming
    (that now represents 4 of total Eu utilised
    agricultural area)

London, 29-30 November 2007
London, 29-30 November 2007
Agriculture the starting point of FD
sustainable policies
  • FD producers (mainly largest ones) - even if not
    directly involved in farming activities - are
    supporting sustainable agricultural practices in
    the Eu and globally, while a rising number of
    SMEs are participating in national sustainability
  • Industrys approach embraces all 3 pillars
    (environmental, economical and social) of
    sustainability and is addressed on the following
  • ensuring safe food supplies
  • preserving natural environment
  • improving competitiveness of farming systems and
    socio economic conditions of local

London, 29-30 November 2007
London, 29-30 November 2007
Sustainable Agriculture Initiative (SAI)
Platform FD Industry commitment

SAI platform was created in 2002 and is
now participated by 21 major food companies
(among them Unilever, Nestlè, Danone, Ferrero)
with the aim of developing concrete initiatives
in the field of sustainable agriculture in the
areas of cereals, fruit, dairy, vegetables and
in 2000, including, among the others, Nestlé,
Ferrero, Kargill, Kraft, plays a leading role in
developing effective on the ground programmes and
raising funds for the cocoa farming sectors
members needs
The WORKING GROUP ON DAIRY has developed
sustainable dairy principles and practices on
basis of International Dairy Federation (IDF) and
FAO Guide to good dairy farming practice. These
are now being tested in a number of pilot
projects worldwide
(RSPO) created in 2004 to promote the growth and
the use of sustainable palm oil and participated
by Unilever, Nestlé, Ferrero and Heinz by
reducing the use of agrochemicals and protecting
the rainforest
(4C) ASSOCIATION aims at improving producers
income and living conditions via cost reductions,
quality improvements, improved marketing
conditions and environmental sustainability

Source CIAA
London, 29-30 November 2007
Resource efficiency in food manufacturing Full
raw materials use the main way for waste
  • Besides the production of its core products, the
    objective of FD Industry is to use 100 of
    materials components arising from the processes
    (the s.c. by-products) by exploiting all useful
    applications of agricultural crops (animal feeds,
    fertilisers, bio-fuels, pharmaceuticals,
  • Example of resource efficiency

Eu sugar Industry processes 110
millions/ton beet per year, producing 17 million
ton of sugar, representing only 16 of fresh
sugar beet weight, and, at the same time, a large
number of other products Source CEFS (European
Sugar Manufacturers)
London, 29-30 November 2007
Waste management when waste becomes a source
According to European
Environmental Agency, Eu total manufacturing
represents 26 of the overall waste generation in
the Eu, while FD Industry represents 3,25
waste prevention and management through reuse,
recycle and recovery, is a priority for food
producers. Examples of waste valorisation by FD
Solid waste

Anaerobic digestion i.e. using peeling and other
residues of potatoes processing together with
the used water, in an anaerobic reactor to
produce bio-gas by natural degradation
Production of soil conditioner from processing
of biodegradable waste in presence of oxygen
(composting) or by using anaerobic digestion
which also produces methane gas as an
important source of bio-energy
Composting i.e. use of spent coffee ground for
producing high quality compost destined to
land remediation/ restoration
Source CIAA
London, 29-30 November 2007
Waste water prevention and valorisation of the
source of life
  • Waste water is the most common waste
    deriving from food industrial processing Food
    and Drink Industry is strongly committed to
  • reducing quantity of waste water developing the
    efficiency of the production processes
  • improving quality of waste water
  • optimising reuse, recycling and recovery of waste
  • Several companies operate a full three
    steps treatment
  • the organic components contained in the process
    water are valorised to produce energy (anaerobic
    pre-treatment) and subsequently
  • compost (aerobic digestion)
  • while a tertiary treatment (i.e. removal of
    nitrogen and phosphor) further improve quality of
    discharged water, also decreasing discharge of
    oxygen depleting substances.

London, 29-30 November 2007
Climate changereducing emissions through
energy efficiency
  • Eu targets by 2020
  • Reducing GHG emissions by 20
  • Improving energy efficiency by 20
  • Raising the share of renewable energy sources by
  • and the share of biofuels in transport by

London, 29-30 November 2007
Climate changereducing emissions through
energy efficiency
  • The scenario
  • FD production processes are featured by
    relatively low energy intensity (highly
    differentiated among various sub-sectors),
    nevertheless transition to low carbon economy
    will have strong impacts on FD Industry, which
    is largely exposed to global warming also
    considering the effects on agriculture,
    desertification, availability of clean water and
    crops. According to IEA (International Energy
    Agency), in the OECD, Industry accounts for about
    8 of industrial energy use and Food, Drink and
    Tobacco sectors account for 1,5.
  • In the period 1990-2005, the economic value of
    FD Industrys production output has grown by
    more than 51 in the Eu-15 and today amounts to
    more than 730 billions per year, in respect of
    a growth in CO2 emissions limited to 13 in the
    same period (source EEA)

London, 29-30 November 2007
The challenge Eu FD Industrys sustainable
energy roadmap
  • Improving energy efficiency implies
    a multiple
  • approach
  • On the side of demand, implementation of energy
    efficiency measures requires the spreading of
    sector best practices on energy management as
    well as the participation in national energy
    schemes, involving the greatest number of SMEs.
  • On a supply side, an option is represented by
    switching from oil and solid fuels to natural
    gas, renewable energy and biomass through the
    exploitation of internal sources (i.e. bio-gas
    from by-products and waste)

London, 29-30 November 2007
Water - Preserving the source of life
  • In food chain water performs 3
  • fundamental functions
  • Agricultural uses ( 70
  • of global and 37 of Eu-27
  • fresh water)
  • Main ingredient of product (bottled water,
    non-alcoholic/alcoholic drinks)
  • Crucial element in many food processing
    operations, essential in ensuring strictest
    hygiene standards.

Source EEA (Eu 27)
Hygiene constraints The implementation
of water saving policies must always consider
technical limits that have to be respected to
ensure compliance with Eu hygiene standards !!
London, 29-30 November 2007
  • Water - Food and Drink Industry

Eco-efficiency Reducing water consumption

Protecting water supplies outside food and
drink factories
Investment in efficient water technology
Behavioural changes Best practices
i.e. for mineral water producers, this
means never use more water than each spring
naturally produces, cooperating with farmers
communities and other stakeholders to draw up
guidelines for sustainable management
Behavioural change is the long hanging
fruit for water efficiency, incurring limited
costs and saving substantial amounts of water
Implementation of technologies for water reuse
and recycling for example replacing fresh water
intake with water recovered in production
process and recycling suitable water streams
for irrigation purposes
London, 29-30 November 2007

Packaging Ensuring the highest food
quality and safety reducing
the environmental impact of packaging
  • As major user of packaging, FD Industry is
    strongly committed in reducing environmental
    impacts of packaging along life cycle.
    At the same time, packaging is
    essential in guaranteeing
    product quality and food safety.
  • Packaging plays also a crucial role in preventing
    food waste an
    insufficient or unsuitable packaging damages
    product safety and generates more
    food waste, with an higher overall environmental
    impact, since all inputs invested in the product
    would be wasted (agricultural raw materials,
    water, energy transport fuels and
    packaging itself).
  • In several developing countries, where
    packaging doesnt exist, food wastage
  • can exceed 50 before reaching the
    consumption stage, compared to 2/4 in
  • industrialised countries (G. Pre,
    Packaging of Food products Its role and
    requirements Pack. India 1997)

London, 29-30 November 2007
Packaging figures and trends
  • In the Eu, packaging represents around 5 of
    total waste,
  • 17 of municipal waste by weight and 30
    by volume
  • (Source European Commission)
  • Fd Industry as major user of packaging accounts
  • about 2/3 of total Eu packaging waste by
  • Its also important to underline some social and
  • trends strongly influencing packaging
    (i.e. growing number
  • of single person households results in
    increased waste
  • volumes per household, including
    packaging waste).

London, 29-30 November 2007
Packaging Food and Drink Industry
  • Industry has implemented a wide range
    of initiatives to promote
  • responsible packaging management
  • Source reduction
  • Limiting packaging volume and weight
    preserving the required
  • levels of safety, hygiene and acceptance
    of the packed products
  • by consumers cover different measures
  • redesigning packaging to minimise use of
  • reducing secondary and tertiary packaging
  • using different packaging materials to optimise
  • using lighter materials
  • distributing products in bulk
  • using packaging eco-design
  • rationalising product ranges to reduce packaging
  • using recycled and recyclable materials

London, 29-30 November 2007
Packaging Food and Drink Industry
  • 2. Re-use
  • FD Industry makes use of re-usable
    packaging where it is the
  • most sensible solution (i.e. for long
    distance trips, recyclable
  • packaging is generally a better
    environmental option due to
  • reduced fuel use and CO2 emission).
    20 of FD packaging
  • is reusable.
  • 3. Recycling and recovery
  • National recovery and recycling schemes
    for packaging waste
  • have been successful in achieving and,
    in some cases,
  • going over, Eu targets (fixed by
    Directive 2004/12/EC).
  • There isnt a unique rule, since the
    choice between reuse and recycle must take in
    consideration all specific factors involved.

London, 29-30 November 2007
Packaging Food and Drink Industry
  • 4. Innovation
  • FD, together with packaging materials
    suppliers and
  • converters, are working hard to develop
  • packaging solutions, as
  • packaging made from renewable resources
  • (maize starch)
  • energy recovery from packaging waste which
  • can constitute another important treatment
  • depending on packaging material and local
  • circumstances (i.e. plastics in particular
    are featured
  • by an high energy potential).

London, 29-30 November 2007
Packaging The full achievement of
Eurecovery and recycling targets
  • From 2002 on, all recovery and recycling targets
  • applicable to Eu MMSS have been
    successfully achieved.
  • Despite a significant growth of packaging
  • in Eu, packaging waste sent to final
    disposal fell by
  • nearly 10 between 1997 and 2001 and by
    nearly 12
  • between 2001 and 2004 with an overall
    reduction of more
  • than 20. Both achievements were due to a
  • contribution of Industry to the efficient
    functioning of
  • national recovery and recycling schemes.

Source European Commission
London, 29-30 November 2007
Transport - Trends in food
  • As it happens in most sectors, FD Industry
  • an increase in transport operations over
    the past decades.
  • Despite FD moved towards fewer and more
  • production centres, Industry had to adapt
  • retailers expectations for just in time
    deliveries and
  • complying short terms orders
  • changes in life styles and diets and
    globalisation of food
  • supply that lead to a demand for more
  • always available throughout the year
  • Eu enlargement that increased community trade

London, 29-30 November 2007
Transport - Food miles
  • While increased food transport obviously has an
  • environmental impact, food miles (how many
  • a food travelled before arriving to final
  • per se dont serve as a valid indicator of
  • The assessment of food transport sustainability
  • complex and depends critically on an
  • approach based on environmental life cycle
  • that considers transport mode and
  • efficiency in agriculture and in

London, 29-30 November 2007
Transport Distribution - Food miles
  • Transport mode and efficiency (i.e. road
    transport has an
  • high global warming impact per ton carried,
    whereas sea/rail
  • transport is very efficient)
  • Efficiency in agriculture some raw materials
    grow only in
  • continents other from those of destination,
    while others
  • grow more efficiently in distant climatic
    zones (i.e. its
  • more sustainable to grow tomatoes in Spain
    or south Italy
  • than in Denmark).
  • Efficiency in processing sometime food can be
  • more efficiently in distant
    installations, than in the country
  • of origin.

London, 29-30 November 2007
Transport Distribution - Food
milesFD Industry initiatives
  • FD Industry companies pursue a range of
    initiatives to
  • optimise transport efficiency and reduce
  • impact and costs from upstream (raw
  • to downstream (factories-consumers).
  • In this context, the efforts of FD Industry are
    mainly addressed to
  • optimise the mix of transport modes (i.e.
  • from road to rail/ship)
  • invest in new technologies by supporting the
  • of new engine norms (Euro IV, V) and
    replacing old vehicles
  • with new ones with reduced emissions
    either for its own
  • fleets or in choosing its logistic

London, 29-30 November 2007
  • Consumers are responsible for significant
    environmental impacts
  • 1) directly, in the way they transport, store
    and prepare foods (energy
  • efficiency), create waste and dispose of it
    (waste management)
  • 2) indirectly, as they influence upstream supply
    chain through their
  • purchasing decision
  • Sustainable FD products consumption requires
  • improvement of consumers shopping decisions and
    household planning to prevent food waste
  • use of improved energy efficiency food related
  • improved consumers contribution to the
    successful functioning of national
  • recycle and recovery schemes.

London, 29-30 November 2007
  • All the aspects of sustainability of
    food chain are highly
  • interlinked a sustainable development of food
    chain requires
  • a life cycle approach and a close connection
    between raw
  • materials production, primary and secondary
  • packaging, waste management, transport,
    distribution and
  • households activities.
  • The transition towards more sustainable systems
    must go
  • hand in hand with strengthening the
    competitiveness of the
  • stakeholders in the European food systems and
    wide world.

Brussels, 18 April 2007
Thanks for the attention